Description
This Cheddar Pie Dough combines all-butter with shredded cheese for an extra flaky, flavorful crust. Simple to make, it’s perfect for savory pies or treats.
Ingredients
Scale
- 325 g all-purpose flour
- 12 g granulated sugar
- 1 teaspoon kosher salt, Diamond Crystal preferred
- 227 g salted butter, cut into tablespoons, chilled
- 70 g shredded cheddar, large shreds, chilled
- 2 large egg yolks, chilled
- 5 Tbsp ice cold water
Instructions
- Chill sliced butter and flour mixture in the freezer for 10-15 minutes before starting.
- In a large bowl, whisk flour, sugar, and salt together.
- Add cold butter and toss to coat. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse, pebbled sand.
- Mix in the shredded cheese, followed by egg yolks and ice water. Toss and press together until the mixture looks shaggy or scrambled.
- Transfer to a clean work surface and gently knead the mixture into a cohesive dough without overworking it.
- Divide the dough into two equal parts, flatten into disks, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes, ideally overnight.
Notes
For best results, ensure your ingredients are cold to achieve maximum flakiness.
Resting the dough overnight in the fridge enhances flavor and texture.
This dough can be frozen for future use; just thaw before rolling.
Nutrition
- Serving Size: 1 pie crust
- Calories: 300
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 105 mg